ZIPPY CHICKEN WRAPS
This is a nice sandwich for hot summer days or picnics. If you're in a hurry, you can use precooked chicken tenders. -Jackie A. Smulski, Lyons, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the chicken in butter until no longer pink. Add the garlic, chili powder, cumin and cayenne; cook and stir until heated through. Remove from the heat; cool., In a small bowl, beat the cream cheese, cheddar cheese and sour cream until blended. Stir in the chicken, tomatoes and onions., Spoon 1/2 cup chicken mixture down the center of each tortilla; top with avocado and olives. Fold sides over filling and secure with a toothpick if desired. Serve with salsa.
Nutrition Facts : Calories 404 calories, Fat 21g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 753mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.
CHICKEN CHEDDAR WRAPS
These wraps are very simple to prepare. I keep cooked chicken in the freezer, so these are simple to assemble in a hurry.-Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 wraps.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sour cream, salsa and mayonnaise. Stir in chicken, cheese and mushrooms. , Divide lettuce and guacamole if desired between tortillas. Place about 1/2 cup chicken mixture on each tortilla. Fold sides over the filling. Garnish with tomato and additional guacamole if desired.
Nutrition Facts : Calories 271 calories, Fat 6g fat (0 saturated fat), Cholesterol 34mg cholesterol, Sodium 537mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
CUCUMBER CHICKEN ROLL-UPS
Easy to make cucumber roll-ups filled with a chicken mixture topped with crunchy Snack Factory® Pretzel Crisps®.
Provided by bd.weld
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 20m
Yield 15
Number Of Ingredients 9
Steps:
- Slice cucumber halves lengthwise with a mandoline or knife into 1/8 inch thick long slices
- Mix chicken, Neufchatel cheese, mayonnaise, green onions, tomato, red pepper flakes, and garlic salt together until well blended.
- Lay cucumber slices flat on a work surface. Spoon two teaspoons chicken mixture on bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate. Push a Snack Factory® Pretzel Crisp® about halfway down into the chicken mixture.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 12.7 g, Cholesterol 20.6 mg, Fat 4 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 1.7 g, Sodium 346.5 mg, Sugar 0.5 g
CHICKEN-CUCUMBER PARTY SANDWICHES
I have made these many times for large gatherings everyone really loves them and there is never any left, the sandwiches may be made up to 24 hours in advance covered with plastic wrap and refrigerated, this makes a huge amount of sandwiches you may reduce amounts to half if desired.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 75 small sandwiches (approx)
Number Of Ingredients 11
Steps:
- In a medium size bowl, stir together the softened cream cheese and the mayo until well blended (I use a whisk).
- With a wooden spoon, stir in the chicken and the next 7 ingredients.
- Cover and chill the filling for 4-24 hours.
- When ready to prepare the sandwiches after the 4-24 hour chilling time cut the crusts off of the bread slices.
- Using cookie cutters, or assorted metal shaped cutters (medium-size round biscuit cutters work great too), cut the bread slices into desired shapes.
- Spread half of the bread shapes with the chicken mixture, and top with the matching shape.
- Roll the sandwich edges in chopped fresh parsley if desired.
- Refrigerate, covered with plastic wrap until ready to use.
CREAMY DILLED CHICKEN, CUCUMBER AND TOMATO WRAPS
A quick and easy light, sandwich. It is a perfect summer time sandwich, with cucumber, dill, roasted chicken, tomatoes and tender bibb lettuce. I often serve this with a cup of soup for a light lunch or dinner. I'm a big fan of soup and sandwiches for dinner so this is a favorite of mine especially with fresh summer tomatoes.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 20m
Yield 8 sandwich halves, 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Dressing -- Mix the yogurt, garlic, fresh dill, sugar, salt and pepper and refrigerate for at least 30 minutes before serving.
- NOTE: If you can't find greek yogurt, use a plain yogurt. Put a colander over a small bowl and line with a paper towel, add the yogurt and cover with saran wrap. Let it set over night. The moisture will drain out and you will end up with thick yogurt.
- Chicken -- In a medium saute pan, add the olive oil and bring to medium heat. Season the chicken (room temp, or at least not ice cold) well with salt and pepper. Cook until the chicken has a nice crust and tender and moist. Transfer to a plate and let cool and rest.
- Cucumbers -- After peeling, seeding slightly and dicing, I set on a paper towel for just a few minutes to get rid of some of the moisture, as I dice up the rest of the ingredients.
- Tomatoes -- Lightly seed. I cut in half and just squeeze lightly. Most of the seeds and juice come right out, then dice.
- Salad -- Mix the cucumbers, tomatoes, onion, olives, chicken and dressing and toss lightly. You may not need all the dressing, use as much as you want.
- Sandwich -- Add 1-2 bibb lettuce leaves to the spinach tortilla and top with the salad. I usually add a bit more black pepper, but that is up to you.Tuck in the one end like a buritto and then roll them up.
- If the tortillas seem dry, put them in the microwave and top with a damp paper towel and microwave for 10 seconds on medium heat. They will soften right up.
- Serve -- Cut in half and secure each half with a toothpick. ENJOY! I very light healthy sandwich.
Nutrition Facts : Calories 171.7, Fat 7.9, SaturatedFat 2.1, Cholesterol 46.4, Sodium 163.9, Carbohydrate 9.2, Fiber 1.9, Sugar 4.4, Protein 16.6
SHREDDED-CHICKEN WRAPS WITH AVOCADO, CUCUMBER, AND CILANTRO
Steps:
- Chop onion. In a 2-quart heavy saucepan cook onion and chicken legs in butter over moderate heat, stirring, 5 minutes. Drain tomatoes and measure 1 cup packed, reserving remainder for another use. Stir tomatoes into chicken mixture with water, cayenne to taste, and cumin and simmer, covered, 1 hour. Working over pan, pull meat off bones with tongs, returning it to pan, and discard bones. Simmer chicken mixture, uncovered, until most liquid is evaporated, about 20 minutes. Stir in salt and cool chicken mixture. Chicken mixture may be made 1 day ahead and cooled completely before being chilled, covered. Bring mixture to room temperature before proceeding.
- Halve cucumber lengthwise and crosswise and seed. Cut pieces lengthwise into very thin strips. In a bowl toss cucumber with 1 tablespoon lime juice and season with salt and pepper. Halve, peel, and pit avocado. Cut avocado into 1/4-inch-thick slices. In a small bowl toss avocado with remaining lime juice and season with salt and pepper.
- Cut 1 inch off 1 edge of each tortilla. On a work surface arrange 1 tortilla with cut edge farthest from you and smear a small piece of avocado lengthwise along cut edge of tortilla (this will help the "wrap" hold together). Spread about one fourth chicken mixture across lower fourth of tortilla about 1 inch from bottom. Top chicken mixture with 1/2 cup cilantro sprigs. Top cilantro with 4 or 5 avocado slices and top avocado with about one fourth cucumber. Beginning with bottom edge, tightly roll up tortilla and arrange seam side down on work surface. Make 3 more wraps with remaining tortillas, chicken mixture, cilantro, avocado, and cucumber. Wraps may be made 6 hours ahead and chilled, individually wrapped in plastic wrap. Cut wraps on a slight diagonal into *-inch-thick slices and serve chilled or at room temperature.
CHICKEN CAESAR WRAPS RECIPE
With all the fresh flavors of a chicken Caesar salad bundled together, these Chicken Caesar Salad wraps will become a new favorite!
Provided by Camille Beckstrand
Categories Main Course
Time 15m
Number Of Ingredients 13
Steps:
- Combine Caesar dressing, Parmesan cheese, lemon juice, garlic, and pepper in a medium sized bowl. Set aside.
- In a separate bowl, beat cream cheese until smooth. Add 1/2 of dressing mixture in the other bowl to cream cheese and mix well; set aside.
- Stir in red pepper, olives, and chicken into remaining half of dressing mix (not the cream cheese mixture) and sprinkle a dash of garlic salt on top.
- Spread 1/4 cup cream cheese mixture on each tortilla.
- Spoon some of the chicken mixture over the cream cheese.
- Top each tortilla with Romaine lettuce and shredded cheese.
- Wrap it up and enjoy.
Nutrition Facts : Calories 398 kcal, Carbohydrate 19 g, Protein 19 g, Fat 28 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 79 mg, Sodium 803 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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